Chicken not thoroughly cooked

Keaton10 · January 2012

We have cooked beercan chicken twice @ 325 for 2 hours, both times undercooked in thigh. How long and what temp should we be doing it for? We cook on stand with aluminum pan. thanks!

Flamethrower · January 2012

325 dome isnt 325 at grate,More like 275-300. Thighs at 180, Breasts 165. And if ya added cold beer,That takes time to come up to temp.Everybody here will tell ya Cook to temp,Not time

stike · January 2012

The only solution for undercooked food is too cook it more.
And the only instance when it's ok to cook by time is when cooking a three minute egg

Keaton10 · January 2012

Why do you say it was undercooked?
The breast was cooked, and the legs were not fully cooked.

Hillbilly-Hightech · January 2012

I think your problem is that you're doing beer-can chicken ;-)

Do a spatchcock, and cook to 165 in the deepest, thickest part of the meat, and you'll be golden!!

travisstrick · January 2012

Do not cook to time. ALWAYS COOK TO TEMP.

I learned that on this forum and the quality and precision of my food has never been better.

SteveWPBFL · January 2012

Amen, Travis!

Flamethrower · January 2012

If ya want to go Old Skool, Poke it and watch for the clear fluids

Austin Egghead · January 2012

What made you think it was undercooked? Were the juices blood red, blood by the bone, or was the meat pink? As flamethrower said if juices run clear it is done.

Little Steven · January 2012

Or cook it inverted. Dark meat higher in the dome @ higher temp

travisstrick · January 2012

I don't like 'juicy chicken'. I think it's gross.

Tweev, you and my wife would be BFF's

Keaton10 · January 2012

Cooked another bird tonight with hotter temp and let cook a little longer....came out perfect! Thank you all for your advise.

IrishDevl · January 2012

Little Steven - fantastic - reminds me of season three ending of Sons of Anarchy. Dynamite.

Little Steven · January 2012

Try it man. The juices from the fattier end baste the white meat. You get at least 20* difference between the thigh and breast. Haven't done a chicken any other way in a few years. I ran out of lump last week and did a couple in the oven last week and even they were excellent. The BGE stand works best and you may have to cut a bit of the backbone to get it started onn the stand. Once it starts just bang the whole works on the counter.

Chicken not thoroughly cooked

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